super easy beef stew – crock pot/meal prep version
Servings 6 servings
Ingredients
- 3 lbs. beef stew meat
- 1 can beef consommé
- 24 oz. frozen mixed vegetables
- 6 oz. frozen pearl onions (about half a bag) optional
- 16 oz. peeled or crushed tomatoes, undrained
- 2 cup beef broth
- 1/3 cup red wine vinegar
- 1 tbsp. brown sugar
- 1/2 cup bread crumbs
- 1 bay leaf
- 1 tbsp. salt
- 1/4 tsp pepper
Instructions
To prep/freeze:
- Place all ingredients into a ziploc bag and label/date/add directions. Freeze.
Add ingredients:
- Put frozen beef cubes in first. Add consommé, tomatoes, broth, vinegar, sugar, bread crumbs, bay leaf, salt, and pepper. Top with frozen vegetables and pearl onions.
Pressure Cook:
- Seal lid, set to MANUAL and HIGH PRESSURE, 35 minutes. (From thawed, 25 minutes is enough.)
Release & Thicken
- Allow 10 minutes natural release, then quick release.
- If you’d like it thicker: switch to Sauté, stir in a cornstarch slurry (1–2 tbsp cornstarch + cold water), and simmer for a few minutes until gravy-like.
Finish & Serve:
- Remove bay leaf, taste, adjust seasoning, and serve hot with bread or over mashed potatoes.
Crock Pot:
- Place frozen beef in first; add consommé, tomatoes, beef broth, vinegar, brown sugar, bread crumbs, and seasonings. Top with frozen mixed vegetables and pearl onions.
- Cook on LOW 8-9 hours or on HIGH for 4-5 hours. No need to stir.
Finish & Serve:
- Remove bay leaf, taste, adjust seasoning. If stew looks too thin, stir in 1–2 tbsp. cornstarch slurry (cornstarch + cold water) and cook another 20–30 min on HIGH with lid slightly ajar.
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